FYI: Recipe Note Tips - Don't Forgo the Dark Meat
Donít Forgo The Dark Meat!
The immense popularity of chicken breast meat has overshadowed the succulent goodness of chicken thighs and drumsticks. The rich dark meat on these pieces is a real bargain - it is usually less expensive than the oh-so-popular breast meat, making it an economical choice to feed you family! And boneless chicken thighs are now available in most supermarkets - so who ever said itís not convenient? Here are a few tips to follow when cooking with dark meat:
* Dark meat is richer and denser than breast meat and thus melds wonderfully with strong flavors and exotic spices. Think chicken curry, chicken cacciatore, garlic chicken and more.
* Dark meat can stand up to longer cooking times than white meat. That means itís perfect for slow cooker dishes and long oven braising.
* Any recipe calling for boneless chicken breasts can be made with boneless chicken thighs.
* Help to keep the fat and calories in check by removing the skin.
* For those of you who like to indulge every so often, leave the skin on. Crispy, fragrant chicken skin is truly a delicious treat.
* Overcooking causes chicken to be tough and dry, and undercooking is not safe. Chicken thighs and legs should be cooked to an internal temperature of 165ļ F (72ļ C).